1 or 2 packages of Udi's small tortillas (One package comes with 8 tortillas)
Preheat oven to 400 degrees.
Drain chickpeas and chop the cauliflower into bite size pieces.
In a large mixing bowl, combine chickpeas, cauliflower, chili powder, cumin, garlic powder, onion powder, dash of salt/pepper, and olive oil. Stir well so that the chickpeas and cauliflower are coated with the seasonings.
Pour chickpea/cauliflower mixture onto one or two baking sheets depending on how much you can fit on each baking sheet.
Bake for approximately 30-35 minutes.
To create the Cilantro Yogurt: Combine greek yogurt, lime juice, 2 Tbsp of the fresh cilantro and a dash of salt & pepper.
Once your chickpea mixture is finished baking, remove from oven and let cool for a little bit.
To assemble the tacos, take one tortilla and fill it with your desired amount of the chickpea mix. Top with a dollop of the Cilantro Yogurt and finish it off with the chopped fresh jalapeno and fresh cilantro.